How To Make Hasselback Potatoes - Quick and Easy Method
Crispy-edged Swedish hasselback potatoes, fanned open and brushed with a garlic-rosemary olive oil, then finished with a crunchy Panko, seed and nutritional yeast topping. Ready in about an hour and far more impressive than the effort they take.
Ingredients
For the potatoes:
- 6 potatoes medium, washed
- 4 Tbsp olive oil
- 1 clove garlic sliced
- 1 sprig rosemary fresh
- 1 Tbsp basil leaves
- 1 tsp salt
- 1 tsp lemon zest
For the topping:
- 1 Tbsp Panko breadcrumbs use gluten-free if needed
- 1 Tbsp nutritional yeast or grated Parmesan cheese, for a vegetarian version
- 1 tsp chili flakes
- ½ Tbsp sunflower seeds
- ½ Tbsp sesame seeds
- ¼ tsp salt
- ¼ tsp black pepper
- 1 Tbsp vegan cheese or grated Parmesan cheese, for a vegetarian version
Instructions
- Preheat the oven to 180°C (350°F).
- Place a potato on a cutting board with a wooden spoon (or anything of a similar height) on each side, so the knife cannot cut all the way through. Cut thin vertical slits across the potato, then repeat with the remaining potatoes.
- In a small bowl, mix the olive oil, garlic, rosemary, basil, salt, and lemon zest. Crush everything with a fork so the flavors combine.
- Brush the potatoes with the herby oil on every side.
- Place the potatoes cut side down on a baking tray.
- Bake the potatoes for about 45 minutes.
- While the potatoes are baking, prepare the topping.
- Add all the topping ingredients to a blender bowl and pulse a few times to combine.
- Remove the potatoes from the oven and add the topping.
- Return them to the oven for about 7 more minutes, until the crust is golden.
Notes
For a vegetarian version, replace the nutritional yeast and vegan cheese with grated Parmesan. Use gluten-free Panko to keep the recipe gluten-free. Hasselback potatoes are best served straight from the oven while the crust is still crisp; leftovers keep for 2 days in the fridge and reheat well at 180°C for 10 minutes.